Thai Shrimp Bisque
Dive into the vibrant flavors of Southeast Asia with this luxurious Thai Shrimp Bisque, a creamy, aromatic soup that perfectly balances sweet, tangy, and spicy notes. This recipe transforms a base of shrimp-infused broth, red curry paste, and velvety coconut milk into a rich and flavorful masterpiece, elevated by fragrant additions like lemongrass, kaffir lime leaves, and galangal. With tender, succulent shrimp served in every bowl, this bisque is both comforting and elegant, ideal for cozy dinners or special occasions. Garnish with fresh cilantro and a splash of lime juice for a zesty finish, and pair it with crusty bread or jasmine rice for a truly satisfying meal. Ready in under an hour, this Thai Shrimp Bisque is a show-stopping dish that’s as easy to prepare as it is impressive, perfect for lovers of bold, aromatic Thai cuisine.
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Recipe Information
Ingredients
- 1 lb large shrimp (peeled and deveined, shells reserved)
- 14 oz coconut milk
- 4 cups chicken or seafood stock
- 2 tbsp red curry paste
- 2 lemongrass stalks (crushed and cut into 2-inch pieces)
- 3 kaffir lime leaves
- 1 inch piece galangal or ginger (thinly sliced)
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 small onion (finely chopped)
- 1 carrot (diced)
- 3 garlic cloves (minced)
- 1 tbsp lime juice
- 2 tbsp cilantro leaves (for garnish)
- 2 tbsp vegetable oil
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
In a large pot, heat 2 tablespoons of vegetable oil over medium heat.
Add the reserved shrimp shells to the pot and sauté for 4-5 minutes until they are bright orange and fragrant. This will create a base for the broth.
Add the chopped onion, diced carrot, minced garlic, lemongrass, kaffir lime leaves, and sliced galangal to the pot. Cook for another 5 minutes, stirring occasionally.
Pour in the chicken or seafood stock and bring to a simmer. Let the mixture cook for about 20 minutes to infuse the flavors.
Strain the broth through a fine-mesh sieve into a large bowl, discarding the solids. Return the strained broth to the pot.
Stir in the red curry paste, brown sugar, and fish sauce. Cook for 2 minutes to combine and enhance the flavors.
Add the coconut milk to the pot, stirring well, and bring the mixture to a gentle simmer.
Season the broth with salt and black pepper to taste.
Add the peeled shrimp to the pot and simmer for 3-4 minutes, or until the shrimp turn pink and are fully cooked.
Remove the pot from heat and stir in the lime juice for a fresh, tangy finish.
Ladle the bisque into bowls and garnish with cilantro leaves.
Serve the Thai Shrimp Bisque hot with a side of crusty bread or jasmine rice.
Nutrition Facts
Calories |
293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 2167 mg | 94% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 12.8 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 804 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
